-Soak the mussels for 2 hours in several changes of salted water. Scrape the shells clean and pull out and cut off the beards.-Rinse the mussels in cold water and boil over high heat for 5-8 minutes, until all the shells have opened; discard any which have not done so as they will certainly be bad.-Peel and chop the spring onions, celery and garlic. -Crush the chillies.-Heat the oil in a wok or large frying pan and fry the onion and celery over high heat for 2 minutes, stirring continuously.-Add the chillies, garlic, 1 teaspoon salt, the ginger and water. Bring to the boil.-Add the mussels and simmer for a further 2-3 minutes.-Serve the mussels hot in their shells.